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Carrot Cake

 
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Jamanda
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Joined: 22 Oct 2006
Posts: 34869
Location: Devon
PostPosted: Sat May 23, 09 8:51 am    Post subject: Carrot Cake  Reply with quote    



Ingredients


  • For the cake

  • 7 oz (200g) wholemeal S-R flour

  • 3 level teaspoons mixed spice

  • 1 level teaspoon bicarbonate of soda

  • 6 oz (175g) dark brown soft sugar, sifted

  • 2 large eggs

  • 5fl oz (150ml) sunflower oil

  • grated zest one orange

  • 7 oz (200g) carrots peeled and coarsely grated

  • 4oz (110g) sultanas

  • 2oz (50g) dessicated coconut

  • 2oz (50g) pecan nuts

  • For the glaze

  • juice 1 small orange

  • 1tablespoon lemon juice

  • 3oz (75g) dark brown sugar

  • For the topping (this is VERY good)

  • 1 x 250g tub mascarpone

  • 1 x 250g tug fromage fraise (8% fat)

  • 1 rounded tablespoon golden caster sugar

  • 1 heaped teaspoon ground cinnamon

  • To decorate

  • 2oz pecans




Recipe


  1. You will need 2 x 8 in sandwich tins, 1 1/2" deep, bases lined with baking parchment

  2. Preheat the oven to gas mark 6, 200C 400F

  3. Then turn it down to 170C, 325F when you have toasted the pecan nuts

  4. First place the pecans on a baking sheet and roast in the oven for 8 minutes.

  5. Chop half of them roughly for the cake, and the other half more finely for decoration.

  6. Turn the oven down.

  7. Whisk the sugar, eggs and oil together for 2-3 minutes until all sugar has dissolved.

  8. Sift the flour, mixed spice and Sodium bicarbonate into the bowl.

  9. Stir in gently, followed by all the other cake ingredients.

  10. Divide the mixture between the two cake tins and bake in the centre of the oven for 30 mins.

  11. Meanwhile, make the topping by whisking all the ingredients together until light & fluffy. Cover with clingfilm and chill for 1 - 2 hours.

  12. To make the syrup glaze whisk together the sugar and fruit juices. When the cakes come out of the oven stab them all over with a skewer and quickly spoon the syrup over the hot cakes.

  13. Leave them aside to cool in their tins, during which time the syrup will be absorbed. When completely cold, remove from tins. Sandwich together with 1/3 topping and spread the remaining 2/3 over top and sides, covering completely. Scatter toasted pecans over just before serving.




Comments

I left out the nuts, so didn't need to faff about turning the heat up and down.

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34869
Location: Devon
PostPosted: Tue Apr 08, 14 11:50 am    Post subject: Reply with quote    

FAO Snowball

This time I used walnuts, and still did no faffing. Also I made it all in one big tin which I thought worked fine. I probably cooked it for a bit longer.

Snowball
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 6176
Location: swindon
PostPosted: Tue Apr 08, 14 4:32 pm    Post subject: Reply with quote    

Thank you.
Will definitely make this week. It is very scrummy cake.

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34869
Location: Devon
PostPosted: Wed Nov 05, 14 11:21 pm    Post subject: Reply with quote    

This is a damn good cake. I might make one soon.

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34869
Location: Devon
PostPosted: Sun Nov 30, 14 10:50 am    Post subject: Reply with quote    

Bump

Cathryn



Joined: 16 Jul 2005
Posts: 19829
Location: Ceredigion
PostPosted: Sun Nov 30, 14 7:20 pm    Post subject: Reply with quote    

"Shall I do a Carrot cake for..."

"NO!"


Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34869
Location: Devon
PostPosted: Sun Nov 30, 14 8:13 pm    Post subject: Reply with quote    

for Cathryn?

YES
!

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41644
Location: North Devon
PostPosted: Sun Nov 30, 14 9:15 pm    Post subject: Reply with quote    

But it may have been:

...for Christmas dinner?

In which case I'm fully committed to the No vote.

Cathryn



Joined: 16 Jul 2005
Posts: 19829
Location: Ceredigion
PostPosted: Sun Nov 30, 14 10:43 pm    Post subject: Reply with quote    

You are both right. X

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